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Frosted Egg Salad

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Frosted Egg Salad

8 hard boiled eggs, finely chopped 1/2 cup butter, softened 1 T. green onion, minced 1/8 t. pepper 3/4 t. salt 1/2 t. lemon juice 1/8 t. curry powder, optional 1/3 cup sour cream Choice of chopped chives, or small jar black caviar, drained Parsley for garnish

combine eggs, butter, onion, salt, pepper, lemon juice and curry powder in a food processor. Puree. Line a 3 1/2 cup mold with plastic wrap, leaving extra wrap for handles. Pack mixture into mold. Cover and refrigerate for 3 hours or until set. Take out 2 hours before unmolding. Unmold onto plate. spread with sour cream, sprinkle with chives or caviar and garish with parsley. Serve with crackers or trimmed thin bread. Makes 3 1/2 cups Must do ahead. Source: Appetizers, Southern Style

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